Ingredients (4 Servings)
14 oz. PENNE PASTA
5 oz. smoked salmon
2 cups of milk
2-3 tablespoons EXTRA VIRGIN OLIVE OIL
½ yellow onion, finely chopped
Rinsed capers (in dry salt)
Bring a large pot of salted water to a boil.
Heat the olive oil in a saucepan over medium heat. Add the onion and sauté until translucent. Add the diced salmon and sauté for 1-2 minutes. Add milk and a handful of well rinsed capers. Simmer over low heat stirring until milk has evaporated.
Meanwhile, add the PENNE pasta to the boiling water and cook until al dente (still firm but just cooked through).
Drain the pasta then, transfer it into the saucepan with the sauce. Return the saucepan to the stove over medium heat. Toss the pasta with the sauce until the sauce coats the pasta.
Remove from the stove and serve immediately. Garnish with fresh parsley.
Tip: to make the sauce creamier, add light cream at the end.